Healthy Eating > Milk + Dairy > Dairy Facts > Sugar in Milk Secrets, Stories & Statistics of America's Edible Obsession Chocolate Milk With the childhood obesity crisis top of mind for many, flavored milk has come under fire for its sugar content. Some have examined the flavored milk food label and misinterpret what they read, making the claim that flavored milk has as much sugar as soda. Here is what you need to know to correctly read a milk food label: All milk (flavored and unflavored) has the sugar lactose in it. In an eight-ounce glass of milk you will find 12 grams of lactose. Chocolate milk has between 8 and 12 additional grams of sugar added. So, about one-half of the sugar in chocolate milk is naturally-occurring lactose found in all milk. Only about 60 calories in chocolate milk are from added sugars, which is small relative to the powerhouse of nutrients it provides.

It has been confirmed that children who drink flavored milk 1) drink more milk overall, 2) have better quality diets, 3) do not have higher intakes of added sugar or total fat, and 4) are just as likely to have a healthy body composition as children who do not consume flavored milk.1,2 That is why health organizations such as the American Academy of Pediatrics and the Academy of Nutrition and Dietetics approve of flavored milk in children’s diets. With such a relatively small amount of calories coming from added sugars, chocolate milk offers a powerhouse of nutrients important for children’s growth and development, and for athletes recovering from sporting events . Note: Always read the food labels from your local dairy since chocolate milk formulas vary between processors. Milk Composition - Lactose Milk Composition is the major carbohydrate in milk. is present in milk of most mammals. is a readily digestible source of glucose (energy) for the neonate. is digested by lactase enzyme in the neonate. is unique to the mammary gland. is the major osmole of milk (the primary component that draws water into the gland). Lactose is the major carbohydrate in the milk of most species.

Lactose is a disaccharide composed of the monosaccharides D-glucose and D-galactose, joined in a ß-1,4-glycosidic linkage. The chemical name for lactose is 4-0-ß-D-galactopyranosyl-D-glucopyranose. It is essentially unique to milk, although it has been identified in the fruit of certain plants. Of the mammalian species where information is available, only some marsupials have an alternative sugar other than lactose, and those sugars are generally trisaccharides of glucose and galactose. Lactose plays a major role in milk synthesis. It is the major osmole in milk and the process of synthesis of lactose is responsible for drawing water into the milk as it is being formed in the mammary epithelial cells. Because of the close relationship between lactose synthesis and the amount of water drawn into milk, lactose content is the least variable component of milk. Lactose is a disaccharide composed of D-galactose and D-glucose.

Lactose is not as sweet as other disaccharides such as sucrose (a glucose-glucose sugar), or the monosaccharides fructose or glucose. Lactose is cleaved to glucose and galactose in the intestine of the neonate by an enzyme activity called lactase (or ß-galactosidase). The galactose is then converted to another glucose by a different enzyme. Lactose is a major, readily digestible source of glucose which provides energy for the neonate. Lactose intolerance can occur in adult animals or animals who do not have lactase activity in their intestines. Aspects of lactose in milk will be discussed further in the Lactose Synthesis Lesson. Study Question Lactase is an enzyme that potentially would be very useful to people who are lactose intolerant. Suppose someone produced a transgenic sow that expressed lactase only in its mammary gland and only during lactation, with the intent of isolating that lactase from the milk and using it for lactose intolerant people. What would you expect to be the consequences of expression of such a transgene to the sow's production of milk and milk composition?

Other carbohydrates are found in milk, but at low concentrations. Low concentrations of free glucose (about 0.1 mM) and free galactose (about 0.2 mM) are found in cow milk and milk of other species. Other carbohydrates found free in milk include amino sugars, sugar phosphates, neutral and acid oligosaccharides, and nucleotide sugars. Some of the complex oligosaccharides are thought to be important in helping establish the microflora of the neonate intestine (such as the bifidis factor identified in human milk; see Human Lactation Lesson). Some milk proteins are glycosylated and some milk lipids contain carbohydrate moieties. Lactose Added Sugar: What You Need To Know - familydoctor.org Added Sugar: What You Need To Know Added Sugar: What You Need To Know Added Sugar: What You Need To Know Added Sugar: What You Need To Know What is sugar? Sugar is a simple carbohydrate that provides calories for your body to use as energy. Sugar has no other nutritional value. What is the difference between “naturally occurring sugar” and “added sugar”?

Naturally occurring sugar is the sugar found in whole, unprocessed foods, such as milk, fruit, vegetables, and some grains. One of the most common natural sugars is fructose, which is found in fruit. Another common natural sugar is lactose, which is found in milk. Added sugar is the sugar that is added to processed foods and drinks while they are being made. Food manufacturers may add both natural sugars (for example, fructose) and processed sugars (for example, high-fructose corn syrup) to processed foods and drinks. The sugar you add to your food at home is also added sugar. In the United States, the average man consumes 335 calories (about 21 teaspoons) of added sugar each day. The average woman consumes 239 calories (about 15 teaspoons) of added sugar each day. Why is sugar added to foods and drinks? Added sugar provides little to no nutritional value, but it does serve many uses in food processing. For example, added sugar can: Improve the flavor, color, or texture of foods and drinks Keep jellies and jams from spoiling Help fermentation in breads and alcohol Keep baked goods fresh longer What are the main sources of added sugar in the United States?

Sugary drinks (for example, soft drinks, sports drinks, energy drinks, and juice drinks) Candy Sweet rolls, pastries, and doughnuts Dairy desserts (for example, ice cream and sweetened yogurt) Why is it important to limit added sugar in my diet? If you eat or drink too much added sugar it can lead to health problems including tooth decay, obesity, difficulty controlling type 2 diabetes, higher triglyceride levels, lower high-density lipoprotein (HDL, also called “good”) cholesterol levels, and heart disease. Also, if you fill up on foods or drinks that contain added sugar, you are less likely to eat and drink healthy options . For example, studies have shown that the more sugary drinks people drink, the less milk they drink. Milk provides calcium, protein, and vitamins that help your body function well. Sugary drinks provide many calories from sugar and little to no nutritional value. How much added sugar is too much? Your body needs a certain amount of calories each day for energy. Think of this as your daily calorie goal. Different people have different daily calorie goals. For example, an adult athlete needs more calories than an active child.

Most of the calories you eat or drink are used to meet your body’s nutrient needs. However, added sugars in foods and drinks add calories that provide little or no nutritional value. These calories are sometimes called “empty calories.” A small amount of empty calories in your diet is okay, but you may gain weight if you eat or drink too many empty calories. The U.S. Department of Agriculture’s website ChooseMyPlate.gov lists recommended daily limits for empty calories. These limits are based on a person’s age and gender. For example, the recommended daily limit for women 31 to 50 years of age is no more than 160 empty calories each day. That is 10 teaspoons of added sugar each day. The recommended daily limit for men 31 to 50 years of age is no more than 265 empty calories each day. That is about 17 teaspoons of added sugar each day. These empty calorie limits are for a person who gets less than 30 minutes of moderate physical activity (for example, brisk walking, water aerobics) most days. How can I find out how much added sugar is in my food or drink? Check the Nutrition Facts Label on the food or drink package.

Food manufacturers do not have to list naturally occurring sugars and added sugars separately on this label. However, you can see how much total sugar is in each serving. You can also check the ingredient list, which lists ingredients in order by amount, with the largest amount listed first. See the box below for a list of types of added sugar that may appear on a Nutrition Facts Label. If one of these types is listed among the first few ingredients, the food or drink is probably high in added sugar. The Nutrition Facts Label says 40 grams of sugar per serving. What does that really mean? The information listed on the Nutrition Facts Label can be confusing. When you read the amount of sugar in each serving, keep the following in mind: If the Nutrition Facts Label says that a food or drink contains 40 grams of sugar per serving, that information tells you that 1 serving contains 10 teaspoons of sugar and 160 calories. 1 gram of sugar equals 4 calories 4 grams of sugar equals 1 teaspoon of sugar What can I do to avoid added sugar in my diet? Ways to avoid added sugar include the following: Limit or cut out candy, baked goods, and dairy desserts.

Choose heart-healthy foods (for example, fruits, vegetables, lean proteins, and whole grains) for meals and snacks. Skip sugary drinks and choose water instead. A 12-ounce can of non-diet (regular) soda can contain 8 or more teaspoons of sugar and more than 130 calories. Cut out processed foods. These are often high in added sugar, fat, and sodium. Look for recipes that use less sugar when you are cooking or baking. Sugar can have many names. Check the ingredient list of the Nutrition Facts Label on a food or drink package to look for the following added sugars: Agave syrup Cane juice and cane syrup Confectioners’ sugar Corn sweetener and corn syrup Dextrose What Is the Primary Sugar in Milk? | LIVESTRONG.COM What Is the Primary Sugar in Milk? by AMANDA BURTON Last Updated: Jan 03, 2016 Amanda Burton Amanda Burton is a registered dietitian who has been writing professionally since 2005. Her publications have included articles for LIVESTRONG.COM, eHow and "Downhome" magazine.

Amanda is a Master of Science candidate in nutrition and currently operates a nutrition counseling and consulting practice called Recipe for Health in Atlantic Canada. Lactose is the primary sugar in milk and milk products. Photo Credit bigbigbb12/iStock/Getty Images Milk contains many nutrients, including carbohydrates, proteins, fats, vitamins and minerals. Sugar is a specific type of carbohydrate, and lactose is the primary source of sugar in milk. Lactose is a disaccharide, meaning it is composed of two smaller sugars, namely glucose and galactose. It is less soluble than the other types of dietary sugars and has about one-sixth the sweetness of pure glucose. Lactose in Milk Products Since lactose is naturally found in milk, it also is referred to as milk sugar. The lactose content of milk and milk products varies. Generally, milk has the most lactose, with about 9 to 14 g for a one-cup serving, although low-fat yogurt contains similar amounts. Ice cream and ice milk typically contain 7 to 10 g for a one-cup serving. Except for cottage cheese, which has 7 to 8 g in a 2 oz. serving, cheeses typically contain very little lactose.

Lactose in Other Foods Lactose is found predominantly in milk and milk products, but occasionally it is used for brewing beer and also might be added to various foods and beverages. To determine if a particular food contains lactose, read ingredient lists. Other food that might contain lactose include whey, curds, cheese flavors, nonfat milk powder, nonfat milk solids, sweet or sour cream, buttermilk and malted milk. Lactose Intolerance In most mammals, the production of lactase, the enzyme that digests lactose, declines with age and a lack of dietary intake. Lactose intolerance is caused by a partial or total lack of lactase. Modern Nutrition in Health and Disease estimated that as much as 75 percent of the world's population is lactose intolerant. Clinical Assessment Several tests exist for determining lactose tolerance. Direct measures include a small intestine biopsy or intestinal perfusion. Direct methods can be invasive and carry complications, so are seldom used. Indirect methods for assessing lactose tolerance include breath tests, blood tests, urine and fecal tests, and assessment of intolerance symptoms. The breath hydrogen test is most widely utilized.

It is based on the assumption that lactose escapes digestion and becomes fermented in the large intestine, producing hydrogen gas. Improving Lactose Intolerance According to Dietitians of Canada, lactose tolerance might be improved through eating small amounts of foods with lactose foods daily. This can include eating lactose-containing foods as part of a meal, or drinking lactose-containing beverages, such as milk, with food. As little as 6 g of lactose a day, or one-half cup of milk or yogurt, can help to decrease symptoms. Interestingly, cold milk is frequently better tolerated than warm, and chocolate milk better than white. Related Searches Lose Weight. Feel Great Change your life with MyPlate by LIVESTRONG.COM GOAL Gain 2 pounds per week Gain 1.5 pounds per week Gain 1 pound per week Gain 0.5 pound per week Maintain my current weight Lose 0.5 pound per week Lose 1 pound per week Lose 1.5 pounds per week Lose 2 pounds per week GENDER What is Milk Sugar? (with pictures) What is Milk Sugar?

Last Modified Date: 02 December 2016 Copyright Protected: 10 hilariously insightful foreign words Milk sugar is a single molecule of glucose linked to a single molecule of galactose to form a carbohydrate. It is also commonly known as lactose , which is a special form of carbohydrate called a disaccharide. Lactose is the first and only form of carbohydrates consumed by humans and other newborn mammals in significant quantities. Although all mammals' milk naturally contains lactose, it is produced industrially from cows' milk. Research has shown that nearly 70% of the world's population is intolerant to milk sugar, a condition called lactose intolerance. It may cause digestive problems ranging from gas and bloating to gastrointestinal discomfort and diarrhea. Lactose intolerance may be caused by a deficiency of the enzyme lactase , which is present on the surface of cells lining the small intestine. The function of lactase is to break down this complex sugar into simpler forms of sugar, glucose and galactose, that can be more easily absorbed by the bloodstream. Some dairy products are marketed to people who have lactose intolerance. These food items include everything from milk to ice cream and cheese that have had all the lactose removed.

Dietary supplements are also available that enable people who have an intolerance to the substance to digest it. Ad For people who don't have trouble digesting lactose, dietary supplements containing milk sugar are commonly used as part of a high-calorie diet or to gain weight. It is sometimes used as a sweetener in fermented alcoholic beverages like beer as well. Lactose may also be used as a stabilizing ingredient in the production of aromas and fragrances. Lactose is also commonly used in the pharmaceutical industry as an excipient — an inert substance used as a vehicle for a drug's active ingredients. Lactose tends to be inert, meaning it does not commonly react with other ingredients, and it is also non-toxic and inexpensive. This makes it ideal for use in pharmaceuticals such as tablets, capsules, and dry powder inhalers. Pharmaceutical lactose is isolated from milk whey through the processes of concentration , crystallization, and purification. Fabricio Bartoletti was a doctor of philosophy and medicine who discovered the presence of lactose in milk in 1619. A professor of surgery and anatomy, Fabricio Bartoletti was also the first person to isolate the milk sugar from the whey.

Lactose wasn't identified as a sugar until 1780 by a pharmaceutical chemist named Carl Wilhelm Scheele. Ad anon351292 Post 9 Most lactose intolerance is due to pasteurizing milk. My son and nephew both had stomach pain after drinking milk. Once we all switched to raw milk, the pain ceased. The more I talk to people using raw milk, the more I hear this story. serenesurface Post 8 @MikeMason-- I'm no expert but I think that lactose intolerance develops at a later age. Infants don't have lactose intolerance. Some infants have trouble digesting cow's milk so they need to switch to goat's milk. I think that genetically, we are all supposed to become lactose intolerant after childhood. But because some cultures consume a lot more milk and continue to have it into adulthood, some of our genes have adapted to tolerate milk after childhood. stoneMason Post 7 How can 70% of all people be lactose intolerant when we all have breast milk as babies? If so many people were lactose intolerant, they wouldn't be able to have milk from the beginning right?

And I have never heard of lactose intolerant babies. bear78 Post 6 I think people are confused about lactose. Lactose is a sugar molecule but don't think of this as something like table sugar that is sweet. When we're talking about sugar molecules, we are talking about different types of carbohydrates. All carbohydrates turn into glucose, a type of sugar in our body. This is what we use for energy. So the fact that a food has a type of sugar in it like lactose, glucose or fructose doesn't necessarily mean that it is sweet. Vegetables also have carbohydrates in them which turn into glucose when we eat them. This is why milk doesn't taste sweet, but it does have lactose, a type of sugar molecule. Does this make sense? OeKc05 Post 5 I would never have imagined that beer would be sweetened with milk sugar! Picturing milk and beer together makes me a little nauseous. I know it's not the actual milk that is used in the beer, but it's still a weird thought. I wonder if adding milk sugar to beer makes it more fattening.

Since lactose is used to help people bulk up, you would think that it would have a high-calorie content. lighth0se33 Post 4 @Perdido – I am lactose intolerant, and I drink soy milk that's sugar free. It's flavored with vanilla and coconut, so it's very tasty, even though it doesn't contain lactose. I found out I was lactose intolerant when I started having painful abdominal cramps after drinking milk. The first time it happened, I didn't make the connection, but I started to notice that every time I consumed dairy products, my symptoms would worsen. It got to the point where I was very nauseated and even had diarrhea after drinking a milkshake. A friend told me that I should try avoiding dairy for awhile and see if I felt better. I did, so I switched to soy milk, and I haven't had any issues with it. Perdido Post 3 I have heard of some milk being sugar free. Is this made for people who are lactose intolerant? What happens when someone who is lactose intolerant drinks regular milk?

I have always heard people say that they have this issue, but I've never heard anyone describe what happens to them when they consume lactose. Are the reactions really severe, or do they just have mild discomfort? seag47 Post 2 @turquoise – It does seem kind of strange to think of milk containing sugar. To me, it doesn't taste sweet at all. I suppose that if milk had no sugar, it might not go as well with cereal. Most cereals have been at least slightly sweetened, and the milk helps bring that out a little more, even though it does this subtly. I think that naturally occurring sugars are better for you than added sugars, though. Your diet probably won't be negatively affected by the consumption of milk sugar. turquoise Post 1 I was wondering about this the other day because I bought some plain yogurt from the grocery store. I'm on a no-sugar diet so I've made it a habit to check sugar content on foods. When I looked at the sugar content of the plain yogurt, it said four grams. But then I checked the ingredients list, there was no sugar listed. I wondered about this for a while and then realized that there is sugar in milk.

So I guess they put the amount of lactose in the yogurt on the label. I was confused about this at first but now I get it. I guess there is sugar in almost everything naturally. Post your comments Nutrients in Milk + Health Benefits of Milk + Nutrients in Different Types of Milk; sugar in milk Milk + Dairy » Nutrients in Milk, Cheese + Yogurt » Nutrients in Milk Nutrients in Milk Answering the question, "Is milk healthy?" is simple. Yes, milk is both nutritious and delicious. The nutrient levels in milk are very high relative to its small number of calories ( see nutrient table below ). It is a refreshing beverage and can be used as a base for other drinks such as hot chocolate or specialty coffees. Milk is the main ingredient in puddings, custards and mousses and is commonly included in recipes for soups, sauces and batters. Health Benefits of Milk A glass of milk contains three of the four nutrients that USDA deems under-consumed by most Americans—calcium, vitamin D and potassium.

Thus, the Dietary Guidelines for Americans recommend that individuals ages 9 and older consume three servings of milk, cheese or yogurt each day; those 4 – 8 years should consume 2-1/2 cups each day. One serving of milk is one 8-ounce cup. Most people think of milk and its important role in building strong bones . The body doesn't work with one nutrient at a time, rather it works together with the many nutrients found in food. Milk and dairy foods provide the right amount of bone-building nutrients, specifically calcium, vitamin D, protein, phosphorus, magnesium, potassium, vitamin B12 and zinc. Milk is an important component of the DASH (Dietary Approaches to Stop Hypertension) diet designed to reduce the risk of high blood pressure. This diet, which includes three servings a day of low-fat and fat-free milk, yogurt and cheese, and 8 to 10 servings daily of fruits and vegetables, has also been shown to reduce risk of heart disease and stroke. Milk produced in California abides by higher nutritional standards, exceeding the federal standards for protein , calcium and other nutrients.

California milk producers accomplish this by fortifying milk with nonfat milk solids, which improves taste and adds nutritional benefits. This is important in bridging common nutrient shortfalls, specifically calcium, which is especially important among our children and adolescent population. Actual levels of nutrients in California milk can be found by contacting the manufacturer or by reading the label. There are no sugars added to fat-free, low-fat, reduced-fat or whole milk. The sugars listed in the tables below refer to the natural sugars (primarily lactose) found in milk. The nutrient content of chocolate and other flavored milks is similar to that of unflavored milk with the addition of sugar or a sugar substitute. If sugar or high-fructose corn syrup is used, it generally adds about 13 grams of sugars (about 60 calories) per cup. References: National Institutes of Health Accessed 12/1/2014. National Heart, Lung, and Blood Institute (2006). Your Guide to Lowering Your Blood Pressure With DASH (NIH Publication No. 06-4082). Milk Composition - Proteins Milk Composition There are several types of proteins in milk. The major milk proteins are unique to milk.

- not found in any other tissue Milk proteins, particularly caseins, have an appropriate amino acid composition for growth and development of the young. Other proteins in milk include an array of enzymes, proteins involved in transporting nutrients, proteins involved in disease resistance (antibodies and others), growth factors, etc. The total protein component of milk is composed of numerous specific proteins. The primary group of milk proteins are the caseins. There are 3 or 4 caseins in the milk of most species; the different caseins are distinct molecules but are similar in structure. All other proteins found in milk are grouped together under the name of whey proteins. The major whey proteins in cow milk are beta-lactoglobulin and alpha-lactalbumin. The major milk proteins, including the caseins, ß-lactoglobulin and a-lactalbumin, are synthesized in the mammary epithelial cells and are only produced by the mammary gland. The immunoglobulin and serum albumin in milk are not synthesized by the epithelial cells. Instead, they are absorbed from the blood (both serum albumin and the immunoglobulins).

An exception to this is that a limited amount of immunoglobulin is synthesized by lymphocytes which reside in the mammary tissue (called plasma cells). These latter cells provide the mammary gland with local immunity. Caseins have an appropriate amino acid composition that is important for growth and development of the nursing young. This high quality protein in cow milk is one of the key reasons why milk is such an important human food. Caseins are highly digestible in the intestine and are a high quality source of amino acids. Most whey proteins are relatively less digestible in the intestine, although all of them are digested to some degree. When substantial whey protein is not digested fully in the intestine, some of the intact protein may stimulate a localized intestinal or a systemic immune response. This is sometimes referred to as milk protein allergy and is most often thought to be caused by ß-lactoglobulin. Milk protein allergy is only one type of food protein allergy. Caseins is composed of several similar proteins which form a multi-molecular, granular structure called a casein micelle. In addition to casein molecules, the casein micelle contains water and salts (mainly calcium and phosphorous). Some enzymes are associated with casein micelles, too.

The micellar structure of casein in milk is an important part of the mode of digestion of milk in the stomach and intestine, the basis for many of the milk products industries (such as the cheese industry), and the basis for our ability to easily separate some proteins and other components from cow milk. Casein is one of the most abundant organic components of milk, in addition to the lactose and milk fat. Individual molecules of casein alone are not very soluble in the aqueous environment of milk. However, the casein micelle granules are maintained as a colloidal suspension in milk. If the micellar structure is disturbed, the micelles may come apart and the casein may come out of solution, forming the gelatinous material of the curd. This is part of the basis for formation of all non-fluid milk products like cheese. A couple of types of Cheddar cheese, with a cheese lover. Centrifugation of the skim milk in an ultracentrifuge (usually about 50,000 x g or greater) results in pelleting of the casein and in a supernatant called whey (also sometimes called the serum phase of milk) which contains the water, lactose and soluble non-casein proteins.

Once casein is removed, then by definition every other protein left in the milk preparation is a whey protein. Casein molecules can also be separated from the whey by precipitation of the casein with acid (similar to what happens in the stomach when milk is consumed) or by disrupting the micellar structure by partial hydrolysis of the protein molecules with a proteolytic enzyme. In the stomach of the young of many species is an enzyme called rennin which specifically hydrolyzes part of the casein micelle resulting in formation of a curd. A classic precipitation method for casein in cow milk which is done in the laboratory is to slowly add HCl (0.1 N) to lower the milk pH to 4.6. The casein will gradually form a precipitate while relatively little of the other milk proteins will precipitate. Different combinations of controlled acid precipitation and enzymatic hydrolysis of casein are the foundation of the cheese industries. Often specific bacterial cultures are used to establish the conditions for lowered pH and secretion of proteolytic enzymes which form the different types of cheese. Because the casein micelle is in suspension, it can be separated from the rest of milk by centrifugation at a very high speed.

Generally the milk is first defatted (the cream is removed) from whole milk by low speed centrifugation (at about 5,000 to 10,000 x g), resulting in the cream layer at the top, the aqueous supernatant, and a small pellet of leukocytes and other debris. The aqueous supernatant is the skim milk (sometimes called the plasma phase of milk). There are many whey proteins in milk and the specific set of whey proteins found in mammary secretions varies with the species, the stage of lactation, the presence of an intramammary infection, and other factors. The major whey proteins in cow milk are ß-lactoglobulin and a-lactalbumin. a-Lactalbumin is an important protein in the synthesis of lactose and its presence is central to the process of milk synthesis. ß-Lactoglobulin's function is not known. Other whey proteins are the immunoglobulins (antibodies; especially high in colostrum) and serum albumin (a serum protein). Whey proteins also include a long list of enzymes, hormones, growth factors, nutrient transporters, disease resistance factors, and others.

Milk proteins can be separated and identified by molecular mass (Mol. Weight; in kiloDaltons). One method of separating proteins is by polyacrylamide gel electrophoresis. This method essentially separates the proteins by molecular mass, with the lagest proteins migrating more slowly in the gel and remaining nearer the top and the smaller protiens migrating more rapidly toward the bottom of the gel. In the gel at right, mammary secretions from several species are compared. Note the relative size of the caseins (~25-35 kDa) vs the major whey proteins ß-lactoglobulin (18 kDa) and a-lactalbumin (14 kDa). Others include primarily lactoferrin (~80 kDa) and serum albumin (~66 kDa). Caseins have an appropriate amino acid composition that is important for growth and development of the nursing young. This high quality protein in cow milk is one of the key reasons why milk is such an important human food. Caseins are highly digestible in the intestine and are a high quality source of amino acids. Most whey proteins are relatively less digestible in the intestine, although all of them are digested to some degree.

When substantial whey protein is not digested fully in the intestine, some of the intact protein may stimulate a localized intestinal or a systemic immune response. This is sometimes referred to as milk protein allergy and is most often thought to be caused by ß-lactoglobulin. Milk protein allergy is only one type of food protein allergy. Study Questions A. Address the following items, then consider the question below: What did you learn from the above about the function of a-lactalbumin? What did you learn from the Lactose page about the function of lactose in the precess of milk synthesis? What did you learn about the function of water in milk from the Water page? Considering these facts that you have learned, what would you expect with regard to lactation in an animal that had a mutated a-lactalbumin gene? B. Little Miss Muffet was observed eating her curds and whey. What would be the composition of her curds and what would be the composition of her whey? Also, by what method by which those curds and whey most probably were produced?

Sugar on Ingredient Labels - Different Words for Sugar By Laura Dolson Updated March 06, 2016 Face it: Food manufacturers are just trying to fool you into eating their manufactured food. Knowing that people are avoiding sugar, they have come up with lots of different ways to say the same thing. They will introduce more "natural" sugars, or at least ones that are natural-sounding. Get ready for a long list of ingredients to avoid if you don't want to eat added sugar s. Note for Low-Carb Dieters: Although for most purposes simply knowing the carb count is enough information for those following a low carb way of eating, there are times when we want to know whether and how much sugar was added to the food during processing. For example, if the label for a bottled sauce says that a teaspoon has “zero carbs”, that could easily be due to rounding, so that a few tablespoons may start to have carb levels that you care about. By reading the label , you see whether sugar was added to the sauce, and can sometimes get an idea of how much. What Are Added Sugars? Sugars are a type of carbohydrate sometimes called “ simple carbohydrates ”.

Sugars occur naturally in many foods, especially fruits, but manufacturers also add sugars to most processed foods these days, because people seem to buy more sweet foods. The presence of these sugars often signals a higher glycemic index in the food. Sugar Has Many Disguises Careful reading of labels is necessary to know how much added sugar you are getting. Sometimes there will be small amounts of many types of sugars, so none of them end up being in the the first few ingredients of the label. Other times, sugar masquerades as apparently more “healthy” ingredients, such as honey, rice syrup, or even “organic dehydrated cane juice”. These are sugar. Sometimes fruit juice concentrates will be used, which sound wholesome, but usually the juices chosen, such as white grape, apple, and pear juices, are among the least nutritious of the juices. By the time they are “concentrated”, very little remains but the sugar. Here is a list of some of the possible code words for “sugar” which may appear on a label. Hint: the words “syrup”, “sweetener”, and anything ending in “ose” can usually be assumed to be “sugar”.

If the label says “no added sugars”, it should not contain any of the following, although the food could contain naturally-occurring sugars (such as lactose in milk). Cane Crystals (or, even better, "cane juice crystals") Cane Sugar Corn syrup, or corn syrup solids Dehydrated Cane Juice Sugar Shockers: Foods Surprisingly High in Sugar Food & Recipes Sugar Shockers: Foods Surprisingly High in Sugar WebMD takes a look at the sugar content in some popular packaged foods -- and the results may surprise you. By Elaine Magee, MPH, RD From the WebMD Archives When you read the labels on foods in your supermarket, it's no surprise that you find plenty of sugar in products like cake mix, ice cream, jelly, cookies, and soda. But it can be downright shocking to see 12 grams of sugar in bottled pasta sauce or barbecue sauce -- and even more so to find 50 grams of sugar in a healthy-sounding bottled tea! To help you ferret out which products are surprisingly high in sugar, I embarked on a mission in the aisles of my local market.

Over the course of several days, with my reading glasses close at hand, I examined hundreds of nutrition information labels to check out the sugar content in foods. One thing’s for sure: Just because there’s a nutrition-oriented statement on the package (like "contains whole grain," "excellent source of calcium ," "fat-free," "100% juice" or "25% less sugar") doesn’t mean it doesn’t contain a shocking amount of sugar. And just because the brand name or product name sounds like it’s good for weight loss ( Weight Watchers , Skinny Cow, etc.), don’t assume the food is lower in sugar. So how much exactly is a gram of sugar? One teaspoon of granulated sugar equals 4 grams of sugar. To put it another way, 16 grams of sugar in a product is equal to about 4 teaspoons of granulated sugar. Keep in mind, though, that the grams of sugar listed on the nutrition information label includes natural sugars from fruit (fructose) and milk (lactose) as well as added sweeteners like refined sugar or high-fructose corn syrup. That’s why the label on a carton of regular low-fat milk says there's 13 grams of sugar per cup.

And that’s why the grams of sugar per serving in Raisin Bran (or any cereal with raisins or other dried fruit) seem unexpectedly high. Further, many beverages that boast of being 100% juice use juice concentrate to achieve their sweet flavor. This is also reflected in the grams of sugar listed on the label. Touring the supermarket, I found sugar shockers in 14 food categories. Here are some of the foods I found to be surprisingly high in sugar. Continued 1. Canned or Packaged Fruit You don’t really expect to find lots of sugar in individual packages of fruit, even if the package says "in light syrup," like the diced peaches or pears, or "made with real fruit" like the Fruit Chillers Sorbet.

DelMonte Fruit Chillers Frozen Fruit Sorbet: 1 small individual cup = 26 grams sugar, 190 calories Motts Apple Sauce ( cinnamon or original): 1 small serving cup (113 g) = 22-23 grams sugar, 100 calories Dole diced peaches in light syrup: 1 small serving cup = 18 grams sugar, 80 calories DelMonte diced pears or mandarin oranges in light syrup: 1 small serving cup = 17 grams sugar, 70 calories 2. Pudding & Pudding Cups This line of products is designed with kids in mind. Yet, a snack pack of pudding can add 20 grams or more of sugar to your child’s meal or snack. You'll find some sugar-free pudding options on the supermarket shelf as well.

Jell-O Instant Vanilla, Chocolate Chip, or Cookies and Creme Pudding: 1 serving as packaged (not including milk) = 21 grams sugar, 110 – 120 calories Hunt’s Snack Pack Pudding, Chocolate Mud Pie: 1 snack pack = 20 grams sugar, 130 calories Jell-O Fat Free Pudding Snacks, Chocolate Vanilla Swirls 100-Calorie Packs: 1 small cup = 17 grams sugar, 100 calories Kraft Handi-Snacks Fat Free Vanilla Pudding: 1 snack pack = 15 grams sugar, 90 calories 3. Snack Cakes & Pies Obviously, the traditional snack cakes, the Twinkie or the Hostess cupcake, are going to be foods high in sugar (19 and 22 grams, respectively). But would you guess that snack pies, or a serving of Ho Hos or Ding Dongs, actually score much higher in sugar content?

Store-brand chocolate crème pie or coconut crème pie: 1 snack pie (4.5 ounces) = 46 grams sugar, 500 calories Hostess Ho Hos: 3 cakes = 42 grams sugar, 370 calories Store-brand fruit pies (apple, cherry): 1 snack pie (4.5 ounces) = 36 grams sugar, 480 calories Hostess Ding Dongs: 2 cakes = 36 grams sugar, 360 calories Little Debbie Swiss Rolls: 2 cakes (61 g) = 27 grams sugar, 270 calories Pop Tart, Chocolate Fudge: 1 pastry = 20 grams sugar, 200 calories Pop Tart, Frosted Blueberry: 1 pastry = 18 grams, 200 calories Continued 4. Muffin Mixes Sugar is the first ingredient listed in Fiber One’s muffin mix. A muffin’s worth of mix contains 15 grams of sugar. Fiber One Muffin Mix, Apple Cinnamon: 1/4 cup mix (as packaged) = 15 grams sugar, 130 calories 5.

Prepared Muffins Serving sizes of packaged muffins vary quite a bit, but even the smallest ones may contain more than 15 grams of sugar. Otis Spunkmeyer Chocolate Chip Muffins: 1 muffin (4 ounces) = 32 grams sugar, 420 calories Otis Spunkmeyer Wild Blueberry or Banana Nut: 1 muffin (4 ounces) = 30 grams sugar, 360-420 calories Weight Watchers Blueberry Muffins or Double Chocolate Muffins: 1 muffin (2.2 ounces) = 18-21 grams sugar, 180-190 calories Little Debbie Chocolate Chip Muffins or Cranberry & Orange: 1 muffin (1.9 ounces) = 17 grams sugar, 210 calories Little Debbie Blueberry: 1 muffin (1.9 ounces) =16 grams sugar, 190 calories 6.

Cereal Bars & Healthy-Sounding Cookies Quaker Oatmeal to Go, Brown Sugar Cinnamon: 1 bar = 19 grams sugar, 220 calories Newton’s Minis, strawberry "baked with 100% whole grain": 1 package = 15 grams sugar, 130 calories Back to Nature Mini Classic Crème Cookies: (1 pouch = 14 grams sugar, 170 calories Nature Valley Strawberry (or Vanilla) Yogurt Granola Bars: 1 bar = 13 grams sugar, 140 calories Quaker Chewy Dipps Chocolate Chip Granola Bars: 1 bar = 13 grams sugar, 140 calories Nutri-Grain Cereal Bars (all flavors): 1 bar = 12 grams sugar, 130 calories 7. Instant Hot Cereal What's in Breast Milk? - Nutrients and Vitamins in Breast Milk Share Shares 701 The American Academy of Pediatrics (AAP) strongly recommends exclusive breastfeeding for the first six months of life and that breastfeeding continue for at least 12 months. It is optimal for both babies and mothers.

For babies it can protect against infections and reduce the rates of later health problems including diabetes , obesity, and asthma. For mothers breastfeeding helps the uterus to contract and bleeding to cease more quickly after delivery. Breastfeeding can reduce the risk of breast and ovarian cancer and also provides a great way for mothers to bond with their babies. Find a Lactation Consultant in your area The advantages of breastfeeding are numerous. Breast milk is ultimately the best source of nutrition for a new baby. Many components in breast milk help protect your baby against infection and disease. The proteins in breast milk are more easily digested than in formula or cow’s milk. The calcium and iron in breast milk are also more easily absorbed. Nutrients Found in Breast Milk The following is a brief overview of the components of breast milk and the nutrients they provide for your baby: Proteins Human milk contains two types of proteins: whey and casein. Approximately 60% is whey, while 40% is casein. This balance of the proteins allows for quick and easy digestion. If artificial milk, also called formula, has a greater percentage of casein, it will be more difficult for the baby to digest.

Approximately 60-80% of all protein in human milk is whey protein. These proteins have great infection-protection properties. Listed below are specific proteins that are found in breast milk and their benefits: Lactoferrin inhibits the growth of iron-dependent bacteria in the gastrointestinal tract. This inhibits certain organisms, such as coliforms and yeast, that require iron. Secretory IgA also works to protect the infant from viruses and bacteria, specifically those that the baby, mom, and family are exposed to. It also helps to protect against E. Coli and possibly allergies. Other immunoglobulins, including IgG and IgM, in breast milk also help protect against bacterial and viral infections. Eating fish can help increase the amount of these proteins in your breast milk. Lysozyme is an enzyme that protects the infant against E. Coli and Salmonella . It also promotes the growth of healthy intestinal flora and has anti-inflammatory functions. Bifidus factor supports the growth of lactobacillus. Lactobacillus is a beneficial bacteria that protects the baby against harmful bacteria by creating an acidic environment where it cannot survive.

Fats Human milk also contains fats that are essential for the health of your baby. It is necessary for brain development, absorption of fat-soluble vitamins, and is a primary calorie source. Long chain fatty acids are needed for brain, retina, and nervous system development. They are deposited in the brain during the last trimester of pregnancy and are also found in breast milk. Vitamins The amount and types of vitamins in breast milk is directly related to the mother’s vitamin intake. This is why it is essential that she gets adequate nutrition, including vitamins. Fat-soluble vitamins, including vitamins A, D, E, and K, are all vital to the infant’s health. Water-soluble vitamins such as vitamin C, riboflavin, niacin, and panthothenic acid are also essential. Because of the need for these vitamins, many healthcare providers and lactation consultants will have nursing mothers continue on prenatal vitamins . Carbohydrates Lactose is the primary carbohydrate found in human milk. It accounts for approximately 40% of the total calories provided by breast milk. Lactose helps to decrease the amount of unhealthy bacteria in the stomach, which improves the absorption of calcium, phosphorus, and magnesium.

It helps to fight disease and promotes the growth of healthy bacteria in the stomach. Breast Milk is Best for Your Baby Breast milk has the perfect combination of proteins, fats, vitamins, and carbohydrates. There is nothing better for the health of your baby. Leukocytes are living cells that are only found in breast milk. They help fight infection. It is the antibodies, living cells, enzymes, and hormones that make breast milk ideal. These cannot be added to formula. Though some women ultimately are not able to breastfeed, many who think they cannot actually are able to breastfeed. Lactation consultants are able to provide support to women learning to breastfeed. For those who are not able to breastfeed, milk banks or donor milk may be an alternative. Last Updated: 08/2015 Compiled using information from the following sources: Breastfeeding the Newborn: Clinical Strategies for Nurses. Biancuzzo, Marie, 1999. Bestfeeding: How to Breastfeed Your Baby Renfrew, Mary et al, 2004. Sign-Up For The APA Newsletter Get a roundup of all the best pregnancy news and tips from around the web with exclusive discounts and giveaways from our sponsors. SUBSCRIBE

Question: What is the name of the sugar found in milk?
Answer: Lactose